Vitello Tonnato Recipe
Vitello Tonnato is a classic Italian dish featuring tender, cold slices of veal topped with a creamy tuna sauce. It’s perfect for gatherings, bringing a taste of Italy to your table.
Ingredients
- For the Veal:
- 2 lbs veal sirloin or loin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup water
- 1 celery stalk chopped
- 1 onion quartered
- 2 bay leaves
- ½ cup white wine
- For the Tuna Sauce:
- 1 can 5 oz tuna, drained
- ½ cup mayonnaise
- 2 tbsp capers drained
- Juice of 1 lemon
- 1 tsp anchovy paste optional
- Salt and pepper to taste
- Optional Garnishes:
- Capers
- Lemon slices
- Fresh herbs basil or parsley
Instructions
- Prepare the Veal:
- Season the veal with salt and pepper.
- In a large pot, heat olive oil over medium heat. Add veal and sear on all sides.
- Add water, celery, onion, bay leaves, and white wine to the pot.
- Bring to a simmer, then cover and cook on low for 1.5 to 2 hours until tender.
- Once cooked, let the veal cool in the broth.
- Make the Tuna Sauce:
- In a blender, combine tuna, mayonnaise, capers, lemon juice, and anchovy paste (if using).
- Blend until smooth, adding salt and pepper to taste.
- For extra flavor, mix in a couple of tablespoons of the veal broth.
- Assemble the Dish:
- Once the veal has cooled, slice it thinly.
- Arrange the slices on a platter and cover with the tuna sauce.
- Garnish with capers, lemon slices, and fresh herbs.
- Refrigerate for at least 1 hour before serving.
Notes
For the best flavor, prepare Vitello Tonnato a day ahead. This allows the flavors to meld together beautifully.
Serve chilled with a simple salad or crusty bread.
Serve chilled with a simple salad or crusty bread.